@article{oai:tsc.repo.nii.ac.jp:00002073,
 author = {佐藤, 辰江 and 根本, 勢子 and サトウ, タツエ and ネモト, セイコ and SATO, TATSUE and NEMOTO, SEIKO},
 journal = {聖徳栄養短期大学紀要},
 month = {Dec},
 note = {P(論文), In order to examine the thermal insulation method of soup cooking, we cooked two kinds of soup. The soup cooked by thermal insulation method was compared with the soup cooked by standard boiling method. ln sensory test, it was more aromatic and palatable than the soup by boiling, and some panels commented that it was rather mild. The measured values of pH, specific gravity, acidity and amount of dry weight of souble solids, total-N, formal-N of the soup cooked by the two methods mentioned above did not show any remarkable diffrece. Gas consumption in cooking the soup with the thermal insulation method was equivalent to approximateley one seventh to one third of that of the boiling method.},
 pages = {13--18},
 title = {保温調理法によるスープの調製について},
 volume = {23},
 year = {1992}
}